Process for the preparation of frozen confections, food mixes therefor, and aerosol packages containing such mixes

ABSTRACT

Ice cream, ice milk and sherbet mixes having specific compositions and solids contents contained in an aerosol dispenser under pressure and having dissolved therein a gaseous propellant to such a degree that on discharge from the dispenser in a chilled condition the ice cream and ice milk mixes are whipped to an overrun of at least 160 percent, while the sherbet mix is whipped to an overrun of at least 80 percent, all of such discharged mixes being capable of being frozen without separation of liquid.

United States Patent lnventor Appl. No. Filed Patented Assignees PROCESSFOR THE PREPARATION OF FROZEN CONFECTIONS, FOOD MIXES THEREFOR, ANDAEROSOL PACKAGES CONTAINING SUCH MIXES 29 Claims, No Drawings US. Cl99/189, 99/136 Int. Cl A23g 5/00, B65b 31/00 [50] Field of Search..99/l36, 189

[56] References Cited UNITED STATES PATENTS 1,548,430 8/1925 Ashley99/136 2,120,297 6/1938 Reinecke.... 99/136 2,849,323 8/1958 Young....99/189 3,072,487 l/1963 Webster 99/189 X OTHER REFERENCES Frandsen etal., Ice Cream and Related Products, Avi Publishing Co., Inc. Westport,Conn. 1961 pp. 28, 31, 44, 46- 48, 50, 177, 192-197 PrimaryExaminerRaymond N. Jones Assistant Examiner.l. M. Hunter Attorney-JohnHirschmann ABSTRACT: Ice cream, ice milk and sherbet mixes havingspecific compositions and solids contents contained in an aerosoldispenser under pressure and having dissolved therein a gaseouspropellant to such a degree that on discharge from the dispenser in achilled condition the ice cream and ice milk mixes are whipped to anoverrun of at least 160 percent, while the sherbet mix is whipped to anoverrun of at least 80 percent, all of such discharged mixes beingcapable of being frozen without separation of liquid.

PROCESS FOR THE PREPARATION OF FROZEN CONFECTIONS, FOOD MIXES THEREFOR,AND AEROSOL PACKAGES CONTAINING SUCH MIXES The present application is acontinuation-in-part of my copending application Ser. No. 589,225, filedOct. 25, 1966, which in turn is a continuation-in-part of my copendingapplication Ser. No. 560,260, filed June 24, 1966, now abandoned.

The present invention relates to an improved method and means for theinstantaneous preparation, particularly in the home but alsoinstitutionally for on the location consumers, of a soft form-retainingmass of a whipped aqueous ice cream, ice milk and sherbet mix,characterized by an overrun (the increase in volume over that of theaqueous mix) at least twice the usual overrun and, in the case of icecream and ice milk, of the order at least of 160 percent or, preferably,of 200 percent and even higher, the whipped mixes and the productsobtained on freezing them having a body, texture and generalpalatability at least equal to those of conventionally prepared icecream, ice milk and sherbets, despite their increased volume and lowerspecific weight.

According to the invention, the above-mentioned aqueous mixes are causedto be whipped in a novel manner by a gas or gases dissolved therein, ondischarge from a pressurized container in which the mixes are packaged,and with a heretofore unattained high overrun for ice cream, ice milkand sherbet products accompanied by stability at room temperature and onfreezing, by a satisfactorily firm body in contrast to the fluffy andfoamy products hreretofore obtained on high overrruns, and by feel,flavor, taste and general palatability comparable to those of a superiorgrade of ice cream, ice milk and sherbets as conventionally prepared. Inthis way there are obtained, instantaneously, soft confections in a mostconvenient, expeditious and economical manner and which, on freezing,yield products having a desirably firm body combined with smoothness oftexture in the case of ice cream and ice milk, and pleasing feel, flavorand chewability together with a reduced caloric content per unit volume,the products being at the same time free from defects commonlyencountered in the standard ice creams, ice milks and sherbets, andreasonably to be expected in even greater degree from the nature of mycompositions and their departures from known mixes.

The invention will first be described in connection with the preparationand properties of my novel ice cream mixes and their packaging inpressurized containers and conversion into whipped soft and frozenconfections, and variation required for ice milk and sherbet mixes willbe described hereinafter.

An ice cream mix must satisfy a large number of requirements to gainconsumer favor and to meet legal standards, and represents a complexmixture of various components and whose nature and proportions are soselected as to impart certain desirable qualities and avoid variouspossible defects in the frozen product, and to this end, a properbalance must be maintained among the various components. Also, one ofthe most important limitations that ice cream manufacturers must observeis the total solids content of the aqueous mix, which is usually 36 to39 p'ercent and rarely is l or 2 percent higher. Thus, as pointedouronpage 3l of Frandscn and Arbuckle, Ice Cream and-Related Products," TheAvi Publishing Company, lnc., Westport, Connecticut l96l, "A heavy,soggy product results when the total solids content is too high, usuallywhen above 40 to 42 percent.

The present invention is based on the conception that it would bedesirable to provide simple and economical means for preparing a frozenconfection, especially in the home, that has all of the properties of asuperior grade of ice cream, but is whipped to a heretofore unattainedoverrun, preferably about 200 percent and above (i.e., three of moretimes the volume of the original aqueous mix), so that the whipped andultimately the frozen confection contain a considerably lower weight oftotal solids per unit volume than standard ice creams. Thereby aproduct-of lower cost per unit volume is obtained and at the same time,one that meets the needs of weight watchers" to whom a serving of an icecream product of a volume equal to a serving of standard ice cream, buthaving a much lower caloric content, will greatly appeal.

However, a useful higher overrun can not be attained by simplyincreasing the whipped-up volume of standard mixes, for then a fluffy,snowlike, unpalatable product is obtained. Prior teachings are to theeffect that difficulties will be encountered if it is attempted toincrease the content of various components of standard formulations inthe effort to obtain a satisfactory product at higher overruns. Thus theskim milk solids content must not be increased, for that would increasethe tendency to lactose crystallization, which produces sandiness. Infact, so serious is the problem of sandiness caused by crystallizationof lactose, that it has led to the use of delactosed milk solids not fat(skim milk solids). ln addition, the cane sugar content must bemaintained within certain limits, not only to avoid excessive sweetness,but also because the sugar depresses the freezing point, and thus makesfreezing more difficult.

Also, in the replacement of a part of the sucrose in ice cream mixeswith corn syrup solids, Frandsen & Arbuckle, supra, recommend (page 50)that such solids be limited to from one-fourth to one-third of the sugarcontent. Prior art teachings are clearly to the effect that the overrunmust be limited to a value below percent; and that only rarely can it beallowed to go slightly above this figure.

lt is also known that the higher the total solids content of the mix,the lower is the degree of whipping that can be obtained by theheretofore usual methods of whipping ice cream mixes, so that it wouldbe exceedingly difficult, if not impossible, to obtain an overrun of theorder of 200 percent with increase of the total solids content to makeup for the desired volume increase by the procedures heretoforeemployed, as by mechanical whipping.

It is further known that if the heretofore produced soft ice cream isfrozen in a home freezer and especially if it has been exposed to roomtemperature even for a short time, it becomes sticky and gummy, and alsovery hard, so that it no longer has the character of ice cream. Thisoccurs also if frozen ice cream is allowed to stand at room temperature,so that it partially melts and is then refrozen.

Another consideration that cautioned against increase of the solidscontent was the fact that increase of the solids content necessarilyreduces the water content, so that the concentration of the sugar wouldbe increased thereby. This would result in a lowering of the freezingpoint and make freezing more difficult. Yet despite such lowering of thewater content, my intermediate (soft) products can be frozen at thetemperature of the home freezer and do not require the lowertemperatures used commercially.

l have found that a number of prior practices and precautions must beviolated and the mixes unbalanced to produce novel ice cream mixeswhich, on whipping by a gas or gases dissolved therein and on dischargefrom a pressurized container, yield products of most pleasing character,and which can be termed an "instant ice cream" (0r instant" ice milk orsherbet); and which, despite a greatly reduced specific gravity, i.e., alow weight per gallon or liter, nevertheless, both in the chilledintermediate state and on freezing, have a most desirable body, texture,feel, taste and other essential properties of a superior ice creamlikefrozen confection and remarkably free from the defects and disadvantageswhich would be predicta ble from prior knowledge and experience.

I have discovered that despite increase of the solids content of icecream mixes in accordance with the invention, a far higher overrun I60percentto above 250 percent) can be obtained by dispensing from apressurized container having therein a soluble gas, than by the commonlyemployed commercial methods of whipping; that despite increase of theskim milk solids (and hence of lactose), in the ice cream and ice milkmixes and even on addition of lactose to the mix, but for reasons notyet fully understood, the whipping action of expanded dissolved gasesprevents the expected crystallization of lactose (thecause ofsandiness); that despite increase of corn syrup solids, the texture andbody of the expanded mix have proved to be highly satisfactory and thewhipping is not interfered with; that despite increase of the content ofsweetening agents, sugar crystallization does not occur and moderatefreezing temperatures are adequate; and that despite a much lowerproportionate increase in the total solids content than the degree ofoverrun, a soft mass is obtained on discharge from the pressurizedcontainer which has a body comparing favorably with that of the knownsoft ice cream, in spite of the latters much larger content of solidsper unit of volume, and which has a firmness superior to that of theknown soft ice cream. In fact, the added lactose has been found not onlynot to crystallize, but to contribute to the retarding of the melting ofthe soft and frozen products.

Pursuant to the invention, intermediate soft confections of a uniquecombination of properties are obtained on discharge from an aerosolcontainer at an overrun of about 160 percent to 250 percent for icecream and ice milk mixes and about 80 percent to 140 percent for sherbetmixes (as contrasted with the commercially obtainable overruns for icecream, ice milk and sherbet mixes of respectively, about 60 to 100percent, 40 to 80 percent, and 30 to 50 percent). The soft ice cream andice milk products have an extremely smooth, mousselike texture, combinedwith pleasing taste and feel and a firm, shaperetaining body even thoughthe increase in solids content is only about to 25 percent over standardmixes, far less than the increase in volume.

The intermediate soft products, especially when discharged from achilled container, can be eaten as such. They melt only very slowly, andeven after standing at room temperature for an hour or more, they retaintheir volume and shape and do not show any separation ofliquid (i.e.,there is no bleeding") The whipped up masses accordingly afford thehousewife many opportunities for exercising her ingenuity to produceunusually flavored and enriched semifrozen and frozen confections, whichcannot be done with partially melted (and thereby softened) frozenconventional ice creams and ice.

milks, or with soft ice creams, because these, on refreezing, becomesticky and gummy. The intermediates of the present invention, on theother hand, are discharged from the pressurized container (chilled ornot) at a uniform consistency and temperature, do not melt readily, andcan be mixed with different flavors and fillings, such as roasted coffeebean or instant coffee powder, powdered cinnamon, fresh, dried andglazed fruits, nuts and the like, the mixture then frozen in the homefreezer. Successive portions of the whipped mix can be differentlytreated, so that the same pressurized container can be used to yielddifferent frozen confections. This can be done also in institutions andin restaurants for immediate use or for immediate freezing.

Even in the unfrozen condition, and despite its reduced weight per unitvolume, the soft intermediate product is characterized by satisfactorybody and a pleasing feel and taste; and when frozen, is comparable to ahigh grade ice cream. When dispensed from a chilled container, itprovides an instant soft ice cream and is the only product of this typewhich can be prepared in the home without a great deal of labor andmechanical equipment. Even after standing at room temperature for sometime, it can, unlike conventional ice cream, be frozen from the softcondition without the appearance of crystallization, gumminess orstickiness. The smoothness of texture is retained even after freezing,there being no ice or sugar crystals in the frozen product, whichacquires a degree of stiffness, has a pleasing chewability, and is ofhighly palatable quality.

The stream of whipped ice cream can be used, as it emerges from thenozzle of the, preferably chilled, pressurized container, as topping forfruits, cakes, pancakes, waffles, crepes, conventional ice creamsundaes, and the like, and it is superior to whipped cream when used incoffee. in these uses, it is desirable to avoid too large a proportionof corn syrup solids. In the absence of heat, the chilled toppingretains its shape for as much as 1% hours at room temperature, and incontrast to whipped cream it can be partially or completely frozen toyield tasteful and palatable confections. The unfrozen mousselikeconfection discharged from the pressurized container also provides aninteresting as well as tasty and nutritious food for infants andchildren to whom frozen products are preferably not given, and isdesirably made with sterilized mixes.

Whereas commercial ice cream must be frozen at a temperature at least aslow as l0 F. (-23.3 C.) and usually at 20 F. (28.9 C.) the whippedintermediate products of the present invention can be frozen to asatisfactory hardness in the freezer compartment of a householdrefrigerator, which is usually at a temperature of about 0 to 5 F. (l7.8" to -l 5.0 C.).

In my improved compositions, corn syrup solids are employed to replacepart of the sucrose to an extent as high as 40 percent or more. Thesesolids contribute to the body and chewability of the frozen confectionand cause no difiiculty in the whipping by expansion of dissolved (orsuspended) gas.

A small amount of either sodium caseinate or of an edible calcium saltof low solubility, or both, are preferably employed in the mixes,especially the ice cream and ice milk mixes, as they add to thestiffness and body of the product. Among the calcium salts that may beused are the lactate, gluconate, citrate and sulfate.

My improved mixes, even though they contain only about a l0 to 25percent increase in solids content over conventional formulations,nevertheless yield an expanded mass of satisfactory body and of adelicious feel and flavor, despite an in crease in volume of at leasttwice that of prior methods of whipping and even 3 or more times thevolume of the aqueous ice cream or ice milk mix.

When the contents are pasteurized, the pressurized container can bestored at room temperature for a considerable period, and in therefrigerator for about 6 months; when sterilized, the contents remainfresh indefinitely.

What has been said hereinabove with regard to ice cream applies ingeneral also to ice milk, which differs from ice cream principally in alower fat content. In sherbet mixes, there must be provided the minimumacid requirement of 0.35 percent calculated as citric acid. The sugarand stabilizer contents can be adjusted to produce the texture andconsistency characteristic of the known sherbets.

Although the examples hereinbelow employ heavy cream (butterfat) as thesource of fat, it will be understood that other animal fat or vegetablefat can be used in place of all or part of the heavy cream.

It will be seen from the foregoing that the invention provides apressurized container which is only a fraction of the volume of thewhipped-up product obtained from it. It enables a householder to prepareinstantly and easily a fresh quantity of the desired amount of softconfection which can then be quickly frozen. This affords the additionaladvantage that the demand on the capacity of the freezer is reduced.

The minimum solids content that has heretofore been considered possibleor practical in commercial ice cream manufacture has been 36%percent fora 10 percent fat content and 42 percent for a 16 percent fat content(all percentages herein are by weight), the latter values giving arather heavy and soggy product. The usual compositions for commercialice creams are within the following ranges: butterfat, 10 to 16 percent; skim milk solids, 8 to H percent; sugar, l3 to 17 percent;stabilizer, 0.25 to 0.5 percent; and emulsifier, 0.25 percent to 0.5percent.

The usual compositions for ice milk contain the following: butterfat, 2to 7 percent; skim milk solids 10 to 13 percent; sweetening agents, 14to l7 percent, and the total solids 29 to 37 percent.

sherbets usually have the following composition: butterfat, 2 percentand skim milk solids about 5 percent (both limited by Federalregulations); and sugar, 25 to 35 percent. The total solids amounts to32 to 42 percent.

In accordance with the invention, the total solids content has beenincreased for ice cream mix to a value from 43 percent to about 54percent; for ice milk to a value from 37 to 47 percent; and for sherbetsto a value from 42 to about 59 percent.

Formulations pursuant to the present invention include the followingcomponents: For ice cream mix: butterfat, to 16 percent; skim milksolids, l 1 to 17 percent, sweetening agents, 17 to 25 percent, lactose(in the absence of a bulky flavoring agent like cocoa), 2 percent, witha total solids content of 43 to 54 percent. For ice milk, butterfat is 3to 7 percent; skim milk solids, to l7 percent; sweetening agents 18 to24 percent. For sherbets, butterfat is 2 percent; skim milk solids, 5percent; sweetening agents, including corn syrup solids, 42-52 percent.

The percentage of butterfat and skim milk solids in sherbet mixes islimited, as above indicated, and I increase the solids content byincreasing the amount of sweetening agent and using a considerableproportion of corn syrup solids. I can increase the solids content byadding lactose (which has a lower sweetening effect than sucrose); thusI may add 2 percent lactose to the formula of example 3 below, andreduce the proportion of water correspondingly.

A stabilizer is used in the proportion by weight of about 0.1 to 0.5percent; and the emulsifier amounts to about 0.1 to 0.2 percent. Themixes may also contain standard flavoring agents, such as vanilla,chocolate, etc. Fresh, sweet cream is the most desirable concentratedsource of butterfat for use in the mixes. However, unsalted butter andbutter oil may also be used. If a product containing vegetable fat isdesired, partially hydrogenated vegetable oil or other acceptablenonanimal fats may be used.

The use of high heat skim milk solids is of advantage and theseconstitute at least part of the milk solids.

The usual diabetic ice cream mix contains: butterfat, 16 percent; skimmilk solids, 7 to ID percent; sorbitol, 7 to 9 percent, with a totalsolids content of 30 to 35 percent. In my improved diabetic mix, thebutterfat remains the same, but the skim milk solids are increased to10.4 to 14 percent, and the sorbitol to 14 to 18 percent, while thetotal solids are increase to 40.4 to 48 percent.

The usual or standard dietetic ice cream mix includes butterfat, skimmilk solids, and crystalline sorbitol; and has a total solids content of25 to 32 percent. In my improved mix, .the total solids are increased to33 to 42 percent and include additionally gum arabic or other vegetablegum.

Various kinds of sweetening agents may be used, including cane and beetsugar, corn syrup and its solids, lactose, and the like. In diabeticmixes, sugar substitutes, like sorbitol, can be used, as well assynthetic sweeteners.

The emulsifiers can be those commonly used in commercial ice creammanufacture, such as monoand diglycerides of the higher fatty acids, aswell as sorbitan and polyoxyethylene derivatives. A highly satisfactoryemulsifier is TM IOOVS, which is a mixture of 80 percent monoanddiglycerides and percent polyoxyethylene sorbitan stearate. Egg yolk canalso be used. These have been found to provide uniform whipping actionand yield a product with smoother body and texture.

The stabilizers aid in preventing formation of objectionably large icecrystals. They include seed gums, such as locust bean gum, gelatin (0.3to 0.5 percent) seaweed derivatives, carrageenins, cellulose gums, andthe like.

In packaging the mixes in pressurized containers, they are charged intothe container in an amount insufficient to fill it. The gas or mixtureof gases is then introduced into the container under a pressure suchthat the gas or vapor pressure at room temperature is about 80 to 100lbs/sq. in. (5.62 to 7.03 kg./cm.) The gases which may be used includenitrous oxide, carbon dioxide, nontoxic polyfluoroandpoly-(chlorofluoro)-lower alkanes, like monochloropentafluoroethane(Freon 1 l5), and octafluoro-cyclobutane, or any other gases suitablefor admixture with foods, alone or in admixture with one another.Preferably, if a combination of nitrous oxide and carbon dioxide isused, the amount of carbon dioxide is less than about 30 percent of thetotal gas mixture. Similarly, when a mixture of nitrous oxide and Freonl 15 is used, it is preferredvto employ a mixture containing about 70percent nitrous oxide and 30 percent of the Freon l l5.

It is desirable to provide in the aerosol can a reservoir of liquefiedgas which will evaporate as the volume of liquid mix falls and thepressure likewise tends to fall, so that adequate pressure ismaintained. With a mixture of 75 percent Freon H5 and 25 percent Freon318 in liquid form (the latter acting to depress the vapor pressure ofthe former), a larger proportion of the contents of the pressurizedcontainer can be discharged under high pressure. The proportions of theFreon 1 l5 and 318 can also be 60:40 or 50:50 by weight. The gases andtheir proportions are so selected as to provide the stated pressure atroom temperature. The freons can be mixed with nitrous oxide and thelatter can sometimes be used alone. Usually about 7 to [5 grams of gasin a pint size (0.47 liter) can will be sufficient. A mixture of 4 to 5grams of nitrous oxide and 2 grams of Freon l 15 has been found to besatisfactory for 12 oz. (0.36 liter) of mix in the pint can. In anycase, enough soluble gas is charged into the can to insure continuouswhipping action by the expanding gas as the container valve is opened.Even though Freons are not very soluble, yet when the can is shaken,enough becomes suspended in the mix, aided by the emulsifier, to expandand whip the mix on discharge.

By the term maximum of corresponding standard preparation, as employedin the claims, is meant known ice cream, ice milk, and sherbet mixeshaving respectively, the commercially usual maximum total solids contentdisclosed hereinabove.

Various mixes according to the invention are presented below by way ofillustration, but the invention is not limited thereto.

EXAMPLE I Vanilla Ice Cream Mix l0% Butterfat) The total solids contentof this mix, excluding the vanilla flavoring agent, was 45.02 percent.

This composition was pasteurized at [60 F. for 30 minutes andhomogenized. Then, l0 oz. of this mix was placed in a l6 oz. container,and a mixture of 30 percent Cl 15 Freon and 70 percent nitrous oxide wasintroduced into the container at a pressure of about l00 lbs/sq. in.(7.05 kg./sq. cm.) at room temperature. This mix was then placed in arefrigerator for a short period of time, and then discharged from theaerosol container into a suitable dish. The soft ice cream productobtained, despite an overrun of over 200 percent, was firm, had thesmooth feel and consistency of a mousse, and was found to have apleasing taste and flavor, comparable to commercial vanilla ice cream.On freezing, it suffered no noticeable loss of volume and nocrystallization of sugar was observed. The ice cream product was notheavy, soggy. or sticky. lt had a pleasing lightness without beingfluffy, and had a desirable chewiness."

- EXAMPLE 2 Vanilla Ice Cream Mix (16% Butterfat) I; by Weight HeavyCream (40% butterfat) 40.00 Skim Milk Powder 12.35 Cane Sugar 9.00 CornSyrup Solids (42% D.E.) 5.60 Sodium Caseinate 0.40

Lactose 2.00 Locust Bean Gum 0.11 Carrageenin 0.02 Emulsifier (TM100VS)0.20 Vanilla Extract 0.0225

Vanilla Oleoresin (6 oz. strength) 0.0225 Calcium Sulphate 0.20 Water30.0750

The total solids content of the mix, exclusive of the vanilla flavoringagent, was 48 percent.

The mix was treated as described in example 1, and a product wasobtained which was similar to the product of example 1, with the taste,body, texture and general palatability of commercial ice cream ofequivalent fat content, all despite an overrun of about 240 percent andin increase in solids content of only about percent.

EXAMPLE 3 lce Mile Mix (6% Butterfat) by Weight Heavy Cream (40%butterfat) 15.00 Skim Milk Powder 15.00 Cane Sugar 10.00 Corn SyrupSolids (42% Dextrose Equivalent 6.60 Lactose 2.00

Sodium Caseinate 0.40 Locust Bean Gum 0.13 Carrageenin 002 CalciumSulphate 0.20 Emulsifier (TM 100VS) 0.20 Vanilla Extract 0.0225

Vanilla Odeoresin (6 01. strength) 0.0225 Water 50.4050

The total solids content, exclusive of the vanilla flavoring agent was41.33 percent.

The mix was treated as described in example 1.

The product obtained from such mix was comparable in taste and body tocommercial ice milk, even though the overrun was about 210 percent froma pressurized container with the above-described mixture of Freon andnitrous oxide at a pressure ofabout 100 lbs./sq. inch (7.05 kg./sq.cm.).

EXAMPLE 4 Diabetic Ice Cream Mix 5 by Weight Heavy Cream (40% butterfat)40.00 Condensed Skim Milk (30% serum solids) 26.27 Sorbitol Solution(70%) 20.00 Sodium Caseinate 0.40

Calcium Cyclamatc 0.04 Saccharin 0.01 Locust Bean Gum 0.12 Carrageenin0.02 Calcium Sulphate 0.20 Emulsifier (TM IOOVS) 0.20 Vanilla Extract0.0225

Vanilla Oleoresin (6 oz. strength) 0.0225 Water 12.6950

The total solids content ofthe mix was 40.95 percent.

The mix was treated as in example 1, and the diabetic product obtainedwas comparable in taste and body to commercial ice cream. The overrunwas about 205 percent, but neither the soft product discharged by theaerosol container, nor the frozen product was fluffy or foamy.

The total solids content of the mix is 48 percent.

The mix was treated as described in example 1. The product so obtainedwas comparable to the commercial standard sherbet.

There can be added to the mix a synthetic fruit flavor in the usualsmall proportion, or a suitable quantity of a strained natural fruitjuice, the amount of water being reduced correspondingly. The propertiesof the frozen product can be modified by varying the proportions of theskim milk powder and of the sugars.

EXAMPLE 6 Dietetic lce Cream Mix 1: by Weight Heavy Cream (40%butterfat) 10.00 Skim Milk Powder 18.00 Crystalline Sorbitol 10.00 GumArabic 8.00

Locust Bean Gum 0.10 Emulsifier (TMIOOVS) 0.20 Calcium Sulfate 0.20Calcium Cyclamate 0.25 Vanilla Extract 0.0225

Vanilla Oleoresin (6 oz. strength) 0.0225 Water 53.205

The total solids content of the mix, excluding the vanilla flavoringagent, was 41.27 percent.

The mix was treated as in example 1. The refrigerated mix was dischargedfrom the pressurized container at an overrun of over 200 percent. Themass was firm and smooth, and on freezing showed no loss in volume andwas comparable in taste and body to commercial dietetic ice cream.

EXAMPLE 7 Chocolate Ice Cream Mix On discharge of the above mix from arefrigerator-cooled aerosol container which was at about I lbs/sq. inch(7.05 kg./sq. cm.), the propellant and whipping agent consisting of amixture of Freon and nitrous oxide, there was obtained a chocolatemousselike product resembling soft ice cream of extreme smoothness andexcellent flavor and which, despite its considerably lower solidscontent per quart (or liter) than commercial chocolate ice cream,maintained its shape for a considerable time at room temperature,remained free from bleeding, was highly palatable with good body, and onfreezing, retained its original volume and had a body, texture, rate ofmelting in the mouth and general palatability at least equal in allrespects to a high grade of ice cream. The overrun was about 235percent. The solids content of this example amounts to 52.28 percent.The Freon was Freon l 15.

I hereby incorporate by reference into this specification all of thedisclosure of my above-mentioned pending applications.

What is claimed is:

l. A pressurized valved container having therein an aqueous ice creammix together with propellant gas under pressure, a part of the gas beingdissolved in the mix, the composition and solids content of the mix.being such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix con taining the following components by weight;

Fat l0 to [6% Skim milk solids l2.35 to 14% Cane sugar 9 to l0% Corn srup solids 5.60 to 6.60% (42% Dextrose Equivalent) Lactose 2% togetherwith stabilizing, emulsifying and flavoring agents, and the, balancebeing substantially all water, the solids content of the mix being atleast about 43 percent by weight.

2. A pressurized valved container having therein an aqueous ice creammix together with propellant gas under pressure, a part of the gas beingdissolved in the mix, the composition and solids content of the mixbeing such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix being a chocolate ice cream mix and containing the followingcomponents in approximately the indicated proportions by weight;

Fat l0 to lok Skim Milk Powder llk Cane Sugar I31: Corn Syrup Solids 6%(42% Dextrose Equivalent) Cocoa 3.5%

together with stabilizing and emulsifying agents, and the balance beingsubstantially all water.

3. A pressurized valved container having therein an aqueous diabetic icecream mix together with propellant gas under pressure, a part of the gasbeing dissolved in the mix, the composition and solids content of themix being such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix containing the following components in approximately the indicatedproportions by weight:

Heavy cream(40% butterfat) 30 [O 40% Condensed skim milk (30% serumsolids) 26 to 30% Sorbitol solution (70%) 20% Synthetic sweeteningagents 0.05%

together with stabilizing, emulsifying, and stiffening agents and thebalance being substantially all water.

4. A pressurized valved container having therein an aqueous dietetic icecream mix together with propellant gas under pressure, a part of the gasbeing dissolved in the mix, the com position and solids content of themix being such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix containing the following components in approximately the indicatedproportions by weight:

Heavy cream (40% butterfat) 10.00% Skim milk powder lll.00% CrystallineSorbitol IODOE Gum arapic 8.00%

together with stabilizing, emulsifying flavoring and stiflening agents,and the balance being substantially all water.

5. A pressurized valved container according to claims I, wherein thepressure in the container and the composition of the mix are such thatan overrun of about I60 to 250 percent is obtained.

6. A pressurized valved container according to claim 5, wherein theoverrun is about 200 to 250 percent.

7. A pressurized valved container according to claim 2, wherein thepressure in the container and the composition of the mix are such thatan overrun of about l60 to 250 percent is obtained.

8. A pressurized valved container according to claim 7, wherein theoverrun is about 200 to 250 percent.

9. An ice cream mix packaged in an aerosol dispenser under the pressureof a gaseous propellant partially dissolved in the mix, said mix being asubstantially homogeneous aqueous suspension whose solids contentconsists essentially of about 10 to 16 percent of an edible fat, aboutll to 17 percent of milk solids nonfat, and about 17 to 25 percentsweetening material, with small proportions of one or more members ofthe group consisting of emulsifying, stabilizing, thickening andflavoring agents, the total solids content of the mix beingapproximately in the range of 43 to 54 percent, the balance beingsubstantially all water, the gas being dissolved in the mix to such adegree that on discharge from the dispenser in the chilled condition themix is whipped by the expanding and escaping gas to an overrun of atleast about percent and yields an expanded mass which can be frozen toan ice cream type of product.

10. A pressurized valved container having therein an aqueous ice creammix together with propellant gas under pressure, a part of the gas beingdissolved in the mix, the composition and solids content of the mixbeing such that on discharge of the mix from the container, it iswhipped with an overrun of at least 160 percent into a form-retainingmass of mousselike body and smoothness of texture which can be frozen toa product of the type of ice cream without separation of liquid andwithout production of stickiness or gumminess, the mix containing thefollowing components in approximately the indicated proportions byweight:

Fat ID to l6% Skim Milk Powder ll to l7% sweetening Agents l7 to 25%together with stabilizing emulsifying and flavoring agents, and thebalance being substantially all water.

11. A pressurized container according to claim 9, wherein the mixescontain a small proportion of sodium caseinate and of an edible,slightly soluble calcium salt.

12. A package according to claim 9, wherein the mix includes, by weight,0.1-0.5 percent stabilizer, and 0.1-0.2 percent emulsifier.

13. A package according to claim 9 wherein the gaseous propellant isselected from the group consisting of monochlorpenta-fluoro ethane,octafluoro-cyclobutane, nitrous oxide and carbon dioxide, and a mixtureof said gases.

[4. An aerosol package containing a mix as defined in claim 9 andincluding a small proportion of calcium sulfate.

15. An aerosol package containing a mix as defined in claim 9 whereinthe sweetening material comprises one or more artificial sweeteners.

16. A package as defined in claim 9 wherein the mix contains smallproportions of an emulsifying agent, a stabilizing agent, and calciumsulfate.

17. An ice cream mix according to claim 16, wherein the sweetening agentincludes a quantity of lactose of the order of about 2 percent.

18. The method of preparing a frozen confection composed of the mix asdefined in claim 9 in the frozen condition comprising introducing themix into a container provided with a valve-controlled discharge nozzle,charging said container with a partially soluble gaseous propellant,chilling the container and discharging the mix from the container toprovide an expanded, form-retaining mass with an overrun of at leastabout l60 percent and freezing such mass to an ice cream type ofproduct.

19. Process for the manufacture of a dispensing unit for thesubstantially instantaneous preparation of a form-retaining mass ofwhipped mix of the type of ice cream capable of being frozen to aproduct of good body, texture, and palatability, which comprisespackaging a homogeneous aqueous ice cream mix in a valved container, andplacing the interior of the container under gas pressure with the aid ofa gas which is soluble in the mix, said mix containing about 10 to 16percent butterfat, about 1 l to 17 percent skim milk solids, about 17 to25 percent sweetening material, and small amounts of an emulsifier, astabilizing agent and a flavoring agent, the total solids content of themix ranging from about 43 to 54 percent, the balance being substantiallyall water, so that upon opening of the container valve, after chillingthe container, the mix is discharged with simultaneous whipping thereofto an overrun of 160 to 250 percent by the expansion of the gasdissolved therein to yield a form retaining expanded mass capable ofbeing frozen to an ice cream type of product.

20. Process for the manufacture of a dispensing unit for thesubstantially instantaneous preparation of a form-retaining mass ofwhipped mix of the type of ice cream capable of being frozen to aproduct of good body, texture, and palatability, which comprisespackaging a homogenous aqueous ice cream mix in a valved container, andplacing the interior of the container under gas pressure with the aid ofa gas which is soluble in the mix, said mix containing cream, skim milksolids, sweetening material, an emulsifier, a stabilizing agent, a

opening of the container valve, after chilling the container, the mix 18discharged with simultaneous whipping thereof to an overrun of to 250percent by the expansion of the gas dissolved therein to yield aform-retaining expanded mass capable of being frozen to an ice creamtype of product.

21. A confectionary food mix packaged in an aerosol dispenser under thepressure of a gaseous propelland partially dissolved in the mix, saidmix being a homogeneous aqueous suspension containing the components ofice cream, the solids content of the the mix consisting essentially ofan edible fat, milk solids nonfat and sweetening material, with smallerproportions of one or members of the group consisting of emulsifying,stabilizing, thickening and flavoring agents, the total solids contentof the ice cream mix being approximately in the range of 43 to 54percent, the gas being dissolved in the mix to such a degree that ondischarge from the dispenser in the chilled condition the mix is whippedby the expanding and escaping gas to an overrun of at least about 160percent and yields an expanded mass which can be frozen to an ice creamtype of product, said mix containing, by weight, 10 to 16 per centbutterfat, l l to 17 percent milk solids nonfat, and t7 to 25 percentsweetening agent, and smaller proportions of an emulsifying agent, astabilizing agent, and calcium sulfate.

22. A confectionery food mix packaged in an aerosol dispenser under thepressure of a gaseous propellant partially dissolved in the mix, saidmix being a substantially homogeneous aqueous suspension containing thecomponents of a member of the group consisting of ice cream, ice milkand sherbet, the solids content of the mix consisting essentially of anedible fat, milk solids nonfat and sweetening material, with smallerproportions of one or more members of the group consisting ofemulsifying, stabilizing thickening and flavoring agents, the totalsolids content of the ice cream, ice milk, and sherbet mixes beingapproximately in the range of, respectively, 43 to 54 percent, 37 to 47percent and 42 m 59 percent, the gas being dissolved in the mix to sucha degree that on discharge from the dispenser in the chilled conditionthe mix is whipped by the expanding and escaping gas to an overrun of atleast about 160 percent and yields an expanded mass which can be frozento an ice cream, ice. milk or sherbet type of product.

27. A package according to claim 22, wherein the mix is a sherbet mixcomprised, by weight, of 1-3 percent butterfat, 3-7 percent milk solidsnonfat and 42-52 percent sugar.

24. A package according to claim 23 wherein said mix in cludes, byweight, 0.1-0.5 percent stabilizer and 0.1-0.2 percent emulsifier.

25. A package according to claim 22, wherein the mix is an ice milk mixcomprised of 2-7 percent butterfat, l5-l7 percent milk solids nonfat,and 18-24 percent sweetening material.

26. A package according to claim 22, wherein said gaseous propellant isselected from the group consisting of monochloropentafluoroethane,octafluorocyclobutane, nitrous oxide and carbon dioxide, and a mixtureof said gases.

27. The method of preparing a mix as defined in claim 22 in the frozencondition comprising introducing the mix into a container provided witha valve-controlled discharge nozzle, charging said container with apartially soluble gaseous propellant, chilling the container anddischarging the mix from the container to provide an expanded,form-retaining mass with an overrun of at least about l60 percent, andfreezing such mass to an ice cream, ice milk or sherbet type of product.

28. An aerosol package containing a mix as defined in claim 22, andincluding a small proportion of calcium sulfate.

29. An aerosol package containing a mix as defined in claim 22 whereinthe sweetening material comprises saccharin.

' I t t i

2. A pressurized valved container having therein an aqueous ice creammix together with propellant gas under pressure, a part of the gas beingdissolved in the mix, the composition and solids content of the mixbeing such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix being a chocolate ice cream mix and containing the followingcomponents in approximately the indicated proportions by weight; Fat10to 16%Skim Milk Powder11%Cane Sugar13%Corn Syrup Solids6%(42% DextroseEquivalent)Cocoa3.5% together with stabilizing and emulsifying agents,and the balance being substantially all water.
 3. A pressurized valvedcontainer having therein an aqueous diabetic ice cream mix together withpropellant gas under pressure, a part of the gas being dissolved in themix, the composition and solids content of the mix being such that ondischarge of the mix from the container, it is whipped into aform-retaining mass of mousselike body and smoothness of texture whichcan be frozen to a product of the type of ice cream, the mix containingthe following components in approximately the indicated proportions byweight: Heavy cream(40% butterfat)30 to 40%Condensed skim milk(30% serumsolids)26 to 30% Sorbitol solution (70%)20%Synthetic sweeteningagents0.05% together with stabilizing, emulsifying, and stiffeningagents and the balance being substantially all water.
 4. A pressurizedvalved container having therein an aqueous dietetic ice cream mixtogether with propellant gas under pressure, a part of the gas beingdissolved in the mix, the composition and solids content of the mixbeing such that on discharge of the mix from the container, it iswhipped into a form-retaining mass of mousselike body and smoothness oftexture which can be frozen to a product of the type of ice cream, themix containing the following components in approximately the indicatedproportions by weight: Heavy cream (40% butterfat)10.00%Skim milkpowder18.00%Crystalline Sorbitol10.00%Gum arabic 8.00% together withstabilizing, emulsifying flavoring and stiffening agents, and thebalance being substantially all water.
 5. A pressurized valved containeraccording to claims 1, wherein the pressure in the container and thecomposition of the mix are such that an overrun of about 160 to 250percent is obtained.
 6. A pressurized valved container according toclaim 5, wherein the overrun is about 200 to 250 percent.
 7. Apressurized valved container according to claim 2, wherein the pressurein the container and the composition of the mix are such that an overrunof about 160 to 250 percent is obtained.
 8. A pressurized valvedcontainer according to claim 7, wherein the overrun is about 200 to 250percent.
 9. An ice cream mix packaged in an aerosol dispenser under thepressure of a gaseous propellant partially dissolved in the mix, saidmix being a substantially homogeneous aqueous suspension whose solidscontent consists essentially of about 10 to 16 percent of an edible fat,about 11 to 17 percent of milk solids nonfat, and about 17 to 25 percentsweetening material, with small proportions of one or more members ofthe group consisting of emulsifying, stabilizing, thickening andflavoring agents, the total solids content of the mix beingapproximately in the range of 43 to 54 percent, the balance beingsubstantially all water, the gas being dissolved in the mix to such adegree that on discharge from the dispenser in the chilled condition themix is whipped by the expanding and escaping gas to an overrun of atleast about 160 percent and yields an expanded mass which can be frozento an ice cream type of product.
 10. A pressurized valved containerhaving therein an aqueous ice cream mix together with propellant gasunDer pressure, a part of the gas being dissolved in the mix, thecomposition and solids content of the mix being such that on dischargeof the mix from the container, it is whipped with an overrun of at least160 percent into a form-retaining mass of mousselike body and smoothnessof texture which can be frozen to a product of the type of ice creamwithout separation of liquid and without production of stickiness orgumminess, the mix containing the following components in approximatelythe indicated proportions by weight: Fat10 to 16%Skim Milk Powder11 to17%Sweetening Agents17 to 25% together with stabilizing emulsifying andflavoring agents, and the balance being substantially all water.
 11. Apressurized container according to claim 9, wherein the mixes contain asmall proportion of sodium caseinate and of an edible, slightly solublecalcium salt.
 12. A package according to claim 9, wherein the mixincludes, by weight, 0.1-0.5 percent stabilizer, and 0.1-0.2 percentemulsifier.
 13. A package according to claim 9 wherein the gaseouspropellant is selected from the group consisting ofmonochlorpenta-fluoro ethane, octafluoro-cyclobutane, nitrous oxide andcarbon dioxide, and a mixture of said gases.
 14. An aerosol packagecontaining a mix as defined in claim 9 and including a small proportionof calcium sulfate.
 15. An aerosol package containing a mix as definedin claim 9 wherein the sweetening material comprises one or moreartificial sweeteners.
 16. A package as defined in claim 9 wherein themix contains small proportions of an emulsifying agent, a stabilizingagent, and calcium sulfate.
 17. An ice cream mix according to claim 16,wherein the sweetening agent includes a quantity of lactose of the orderof about 2 percent.
 18. The method of preparing a frozen confectioncomposed of the mix as defined in claim 9 in the frozen conditioncomprising introducing the mix into a container provided with avalve-controlled discharge nozzle, charging said container with apartially soluble gaseous propellant, chilling the container anddischarging the mix from the container to provide an expanded,form-retaining mass with an overrun of at least about 160 percent andfreezing such mass to an ice cream type of product.
 19. Process for themanufacture of a dispensing unit for the substantially instantaneouspreparation of a form-retaining mass of whipped mix of the type of icecream capable of being frozen to a product of good body, texture, andpalatability, which comprises packaging a homogeneous aqueous ice creammix in a valved container, and placing the interior of the containerunder gas pressure with the aid of a gas which is soluble in the mix,said mix containing about 10 to 16 percent butterfat, about 11 to 17percent skim milk solids, about 17 to 25 percent sweetening material,and small amounts of an emulsifier, a stabilizing agent and a flavoringagent, the total solids content of the mix ranging from about 43 to 54percent, the balance being substantially all water, so that upon openingof the container valve, after chilling the container, the mix isdischarged with simultaneous whipping thereof to an overrun of 160 to250 percent by the expansion of the gas dissolved therein to yield aform retaining expanded mass capable of being frozen to an ice creamtype of product.
 20. Process for the manufacture of a dispensing unitfor the substantially instantaneous preparation of a form-retaining massof whipped mix of the type of ice cream capable of being frozen to aproduct of good body, texture, and palatability, which comprisespackaging a homogenous aqueous ice cream mix in a valved container, andplacing the interior of the container under gas pressure with the aid ofa gas which is soluble in the mix, said mix containing cream, skim milksolids, sweetenIng material, an emulsifier, a stabilizing agent, aflavoring agent, and water, the total solids content of the mix rangingfrom about 43 percent to 54 percent so that upon opening of thecontainer valve, after chilling the container, the mix is dischargedwith simultaneous whipping thereof to an overrun of 160 to 250 percentby the expansion of the gas dissolved therein to yield a form-retainingexpanded mass capable of being frozen to an ice cream type of product.21. A confectionary food mix packaged in an aerosol dispenser under thepressure of a gaseous propelland partially dissolved in the mix, saidmix being a homogeneous aqueous suspension containing the components ofice cream, the solids content of the the mix consisting essentially ofan edible fat, milk solids nonfat and sweetening material, with smallerproportions of one or members of the group consisting of emulsifying,stabilizing, thickening and flavoring agents, the total solids contentof the ice cream mix being approximately in the range of 43 to 54percent, the gas being dissolved in the mix to such a degree that ondischarge from the dispenser in the chilled condition the mix is whippedby the expanding and escaping gas to an overrun of at least about 160percent and yields an expanded mass which can be frozen to an ice creamtype of product, said mix containing, by weight, 10 to 16 percentbutterfat, 11 to 17 percent milk solids nonfat, and 17 to 25 percentsweetening agent, and smaller proportions of an emulsifying agent, astabilizing agent, and calcium sulfate.
 22. A confectionery food mixpackaged in an aerosol dispenser under the pressure of a gaseouspropellant partially dissolved in the mix, said mix being asubstantially homogeneous aqueous suspension containing the componentsof a member of the group consisting of ice cream, ice milk and sherbet,the solids content of the mix consisting essentially of an edible fat,milk solids nonfat and sweetening material, with smaller proportions ofone or more members of the group consisting of emulsifying, stabilizing,thickening and flavoring agents, the total solids content of the icecream, ice milk, and sherbet mixes being approximately in the range of,respectively, 43 to 54 percent, 37 to 47 percent and 42 to 59 percent,the gas being dissolved in the mix to such a degree that on dischargefrom the dispenser in the chilled condition the mix is whipped by theexpanding and escaping gas to an overrun of at least about 160 percentand yields an expanded mass which can be frozen to an ice cream, icemilk or sherbet type of product.
 23. A package according to claim 22,wherein the mix is a sherbet mix comprised, by weight, of 1-3 percentbutterfat, 3-7 percent milk solids nonfat and 42-52 percent sugar.
 24. Apackage according to claim 23 wherein said mix includes, by weight,0.1-0.5 percent stabilizer and 0.1-0.2 percent emulsifier.
 25. A packageaccording to claim 22, wherein the mix is an ice milk mix comprised of2-7 percent butterfat, 15-17 percent milk solids nonfat, and 18-24percent sweetening material.
 26. A package according to claim 22,wherein said gaseous propellant is selected from the group consisting ofmonochloropentafluoroethane, octafluorocyclobutane, nitrous oxide andcarbon dioxide, and a mixture of said gases.
 27. The method of preparinga mix as defined in claim 22 in the frozen condition comprisingintroducing the mix into a container provided with a valve-controlleddischarge nozzle, charging said container with a partially solublegaseous propellant, chilling the container and discharging the mix fromthe container to provide an expanded, form-retaining mass with anoverrun of at least about 160 percent, and freezing such mass to an icecream, ice milk or sherbet type of product.
 28. An aerosol packagecontainIng a mix as defined in claim 22, and including a smallproportion of calcium sulfate.
 29. An aerosol package containing a mixas defined in claim 22 wherein the sweetening material comprisessaccharin.